Abstract
Isoelectric solubilization/precipitation (ISP) is a relatively novel technique to recover muscle proteins and lipids from various animal sources including seafood. In order to initiate the assessment of the nutritional quality of potential seafood protein and lipid for human and animal consumption, it is critical to study the effects of ISP on the composition of the recovered proteins and lipids. Thus, this chapter succinctly reviews the fundamental and nutritional properties of seafood proteins and lipids, and explains the step-by-step ISP recovery of functional components from seafood by-products. Conformational and structural changes of proteins and lipids recovered from seafood by-products with ISP are also reviewed. Finally, with increasing interest in consumption of functional food products, fatty acid profile of omega-3- (ω-3) fortified foods developed from ISP fish protein isolate is discussed.
| Original language | English |
|---|---|
| Title of host publication | Unknown book |
| Publisher | Elsevier Inc. |
| State | Published - 2015 |
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